3 tsp chili powder
1 tsp ground cumin
1 tsp pepper
1/4 tsp salt
4 boneless skinless chicken breast halves
2 tsp canola oil
1 15 oz black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups cooked brown rice
Combine the chili powder, cumin, pepper and salt; rub over chicken.
In a large nonstick skillet coated with cooking spray, brown chicken
in oil on both sides. Stir in the beans, corn and salsa. Cover and
cook over medium heat for 10-15 minutes or until meat tests done. Move chicken to one side of skillet and add remaining ingredients. Allow to come to a boil and cook until heated through. Remove rice and bean mixture to a platter and place chicken on it. You may slice chicken before placing over the rice and bean mixture.